It’s time to start drinking at District Distilling. The city’s first combination restaurant and distillery has released its first batch of spirits.
The distillery’s portfolio includes the Corridor Vodka (made with rye and malted barley), the Checkerbark American Dry Style Gin (heavy on juniper), the Buzzard Point Colonial Style Rum (the city’s first local white rum), and a Backroom Bourbon (a blend sourced from several regions; expect to wait a few years for the company’s own signature bourbon to be released).
Matt Strickland heads up the distilling program at the new venture, which serves food from chef Justin Bittner and opened in late August. Bittner is incorporating the spirits in some of his menu items (like a vodka-rubbed smoked trout, for example). Find the spirits for sale at several local liquor retailers, like Ace Beverage and Calvert Woodley; restaurants and bars like Rose’s Luxury and The Passenger are serving them, too.